148
Compote making
1
2
3
4
ő
To reset
ő
To stop after starting (Hold)
Preparations
Ɨ
Add water, granulated sugar, lemon juice in the bread pan (without bread blade), and use
a rubber spatula to mix the ingredients sufficiently. (Till the granulated sugar melts completely)
Ƙ
Add the fruits one by one and do not stack them.
ƙ
Cut a baking paper in the size of the bread pan with a 1 cm hole in the center as lid.
ƚ
Then install the bread pan into the main unit.
Ingredients
Apple compote
342 kcal (for 1 time)
Apples
＊
peeled, cored, and
quartered
(
)
about 200
g
(A medium sized)
Water
250
g
DŽ
mL
Dž
Granulated sugar
60
g
Lemon juice
10
g
(2 tsp)
ő
Be sure to observe the foregoing amount.
Failure to do so may result in uneven heating or
scorching.
ő
Fruit placement (preparation
Ƙ
)
ő
Use a cooking paper as lid (preparation
ƙ
)
Ŗ
For good timing to eat, soak the fruit in the
syrup for half a day after finished.
(to make the syrup penetrate into the fruits)
＊
Some kind of fruits may be easily cooked.
“Fuji” apples are recommended for their
relatively firm flesh.
Select menu “24”
Set cooking time
(90 min for candied apple)
1
2
3
Start
ő
It can be set to 60
∼
120 min in
increments of 10 min.
＊
Set timer
according to
the types of
fruits.
(Hold it for fast forward)
ő
If heating is insufficient (the color is too white and it is
too hard when inserting a bamboo stick), perform
“additional heating”. (P. 149)
ő
Using metal spatula or a similar utensil will damage the coating.
ő
After pour out into the container, and flip the fruit up and
down to cool it down with the syrup. During cooling, the
syrup will penetrate into the fruits.
＊
Do not place on uneven surface.
4
5
Press
ഖဂ
(Cancel) when you hear beep sounds
Take out the bread pan for cooling
(about 10 min)
Pour slowly into the container, and
cool it down with the syrup.
Please see P. 93
for the baking
procedure.
